Spiced Chocolate Pumpkin Whoopie Pies
http://www.atrae.org/write-my-essay-app/ write my essay app I had never made whoopie pies before, and though I was a bit nervous, I had always wanted to give them a try. Honestly, I don’t know what I was worried about. They could not have been easier to make and I cannot wait to try my hand at some more fun flavor combinations (though it will, of course, be hard to top pumpkin).
http://adgonline.net/what-is-binary-option-in-trading-regulation/ what is binary option in trading regulation These turned out absolutely fabulous! The cookies (cake?) turned out perfectly soft and pillowy, and the filling was all I had hoped it would be- spice-y (not spicy), pumpkin-y rich, and ultra creamy- a sweet, little package of fall in edible form!
http://ortegadentalcare.com/binary-options-trading-no-minimum/ binary options trading no minimum I sent the whoopie pies to work with Mikey and he came home with empty tupperware- a definite good sign! Apparently they were quite a hit :D.
PrintSpiced Chocolate Pumpkin Whoopie Pies
Yield: makes roughly 35 (fairly large) whoopie pies
Ingredients:
for the cookies:
- 3 and 1/2 cups all-purpose flour
- 1 and 1/2 cups unsweetened cocoa powder(I used Dutch-processed)
- 1 tbsp baking soda
- 1 tsp sea salt
- 2 tbsp unsalted butter, at room temperature
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 2 lage eggs
- 2 cups whole milk
- 2 tsp pure vanilla extract (not so funny story: I thought the vanilla was my Diet Coke while baking and I took a MASSIVE swig. I DO NOT recommend it.)
for the filling:
- 8 oz cream cheese, at room temperature (I used Neufchatel which has 1/3 less fat)
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup confectioners' sugar
- 3/4 cup canned pure pumpkin
- grated cinnamon, to taste
- freshly grated nutmeg, to taste (I used close to maybe 3/4 tbsp of each- possibly more- I like mine quite fragrant.)
Directions:
for the cookies:
- Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, shortening, and sugars for about 3 minutes until creamy and smooth. Add in the eggs and vanilla and mix for around 2 more minutes.
- Alternately add in the flour mixture and milk on low speed, beginning and ending with the flour.
- Scoop dough 2-inches apart onto prepared baking sheet in about a tablespoon-sized mound (I used a small cookie scoop.). Bake for 12 minutes or until the cookies spring back when lightly touched.
- Allow cookies to cool on baking sheet for 5-10minutes before transferring to a wire rack to cool completely.
for the filling:
- In a medium bowl, beat together the cream cheese, butter and confectioners' sugar until smooth.
- Add in the pumpkin and spices and mix until smooth, scraping down the bowl as necessary.
to assemble:
- Spoon a tablespoon-sized amount of filling onto the flat side of one of the cookies and top with another cookie. Repeat the sandwich-making process with the rest of the cookies/filling.
recipe slightly adapted from here
